YOUR SOLIN GENERATED RECIPE
Crispy Baked Eggplant Parmesan with Fresh Herbs
Enjoy a lighter twist on a classic Italian favorite. This dish features tender eggplant layered with a crispy chickpea flour coating, melty low-moisture part-skim mozzarella, a rich marinara sauce, and a light boost of egg whites, all finished with a sprinkle of Parmesan and fresh basil. It’s a flavorful, balanced meal that supports your protein goals while keeping the calories in check.
INGREDIENTS
150g Eggplant
56g Low-Moisture Part-Skim Mozzarella Cheese
85g Marinara Sauce
30g Chickpea Flour
5g Parmesan Cheese
2 Egg Whites (approx. 66g total)
5g Fresh Basil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplant into 1/4-inch thick rounds. Lightly season with salt and let them sit for 10 minutes to draw out moisture, then pat dry with a paper towel.
Place the chickpea flour in a shallow dish. Dredge each eggplant slice lightly in the flour, shaking off any excess.
Arrange the coated eggplant slices on the baking sheet. For a crispier texture, lightly spray the tops with olive oil spray if desired.
Bake the eggplant slices for about 20 minutes, flipping halfway through for even crisping.
Remove the eggplant from the oven and spoon a thin layer of marinara sauce over each slice.
Evenly distribute the low-moisture part-skim mozzarella over the sauced eggplant, then drizzle the extra egg whites over the top to boost protein.
Sprinkle a light layer of Parmesan cheese over each slice and return to the oven for an additional 5-7 minutes, until the cheese has melted and turned slightly golden.
Finish with a garnish of fresh basil leaves before serving.